Sterling unveils a Paradisiacal Staycation, Sterling Stolen Heaven Lonavala

• 2 & 3-Bedroom condos and rooms with private sit-outs / balconies for the extended family.

• Set amidst 80 acres of greenery with the best Air Quality Index.

• Perfect staycation with view of mountain ranges on both sides – Karla Caves and Bhaja Caves. 

• One of the largest outdoor swimming pools & curated experiences in private secluded environment.

• Ideal for families planning Intimate weddings and celebrations. 

October 2024: Sterling Holiday Resorts announced the launch of Sterling Stolen Heaven Lonavala, a condo-styled resort nestled in Karla on the outskirts of the picturesque hill station of Lonavala, Maharashtra. Strategically located near the iconic Bhaja Caves and Karla Caves, the resort is located amidst a sprawling 80 acres of greenery with over 15,000 trees with an Air Quality Index of 11 – providing a green lung-space for guests from Mumbai and Pune.

Located in a gated-estate away from the highway, the resort provides serene surroundings, with its own 2.5 km bicycle track, large swimming pool and the surrounding greenery that includes 450 fruit-bearing trees. With a choice of Standard rooms and 1/2/3-Bedroom condo-style rooms of up to 1100 sq.ft  the resort provides options for couples, nuclear families, extended families or groups of friends to enjoy a stay together under one roof. Equipped with balconies / sit-outs, the rooms enable guests to unwind in comfort and style, with wonderful views of the huge estate and the nearby Karla and Bhaja Caves.

The pillar less banquet hall for 140 guests, with views of the Bhaja Cave mountains is another standout feature, providing a perfect setting for varied events. With multiple lawns to host up to 1,000 guests, the resort is ideal for intimate weddings. Being just an hour from Pune’s Pimpri belt, it is ideal for conferences including team-building activities.

"We are thrilled to introduce Sterling Stolen Heaven Lonavala, our second resort in Lonavala. The resort will provide guests with a different stay experience – with large condo-style rooms and located away from the bustle of the town, with acres of green space to detox and rejuvenate,” said Mr. Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts.

Sterling Stolen Heaven Lonavala boasts three unique dining options, including Retro Coffee House and Vann - Multicuisine and Regional Specialties – with glass-house seating to enjoy the greenery.

For day-long experiences around the resort, guests can try the nearby Ekvira Temple, Karla Caves, Bhaja Caves, Lohagad Fort, Kune Waterfalls, and Lonavala National Park. The resort also offers a range of activities, including shopping for local delicacies, visiting water parks, hiking, and more.

"We are excited to be associated with Sterling Holidays Resorts, one of India’s leading hospitality brands. Designed with the thought of providing a convenient getaway from Mumbai and Pune Sterling Stolen Heaven is equipped with all modern facilities and amenities for families and corporates" said Mr. Mudhit Gupta, Founder Emgee Group

About Sterling Holiday Resorts Ltd.

Sterling Holiday Resorts Limited is a leading hospitality company in India that owns & manages 3000 keys, across 53 resorts, hotels and retreats, at 46 unique destinations. The company caters to leisure stays, Meetings and Conferences (MICE), Destination Weddings, Reunions, Picnics and Group travel. Under its brands – Sterling & Nature Trails, the company offers a network of hotels across hills, beaches, jungles, waterfront, adventure, heritage, pilgrimage and drive-to locations.

Ingredient Ideology | Fantasy For Feta : A Cheesy Fare By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Feta is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is a crumbly aged cheese, with small or no holes, a compact touch, few cuts, and no skin. Feta is commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses. Its flavor is tangy and salty, ranging from mild to sharp. The color is snow white on the inside and on the surface.

Feta is a brined, white cheese with a soft and creamy texture. Compared to other cheeses, it's low in calories and fat. It also contains a high amount of B vitamins, phosphorus and calcium, which can benefit bone health. Additionally, feta contains beneficial bacteria and fatty acids. While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

The Greek word feta comes from the Italian fetta 'slice', which in turn is derived from the Latin 'morsel, piece'. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels. Traditional Greek feta cheese is made from sheep or goat milk. Feta cheese has few calories than any other cheese, so it a good choice for weight loss. 28 grams of feta cheese contains 75 calories. However, feta cheese is high in sodium, so it is advised to drink plenty of water if you have it. It was originally produced using sheep's milk, although now most commercial makers of feta use cow's milk. Feta is stored and cultured in a whey brine, thus giving the cheese its distinctive salty taste.

 If you find the salty brine taste of feta cheese too strong, it is possible to lessen or remove this taste. With 7 grams of fat and only 3 grams of carbs, feta can be eaten by those following the keto diet. Feta's crumbly texture makes it easy to sprinkle on top of salads or soups. True feta fanatics often top it with olive oil and eat it as a standalone item or side dish. Crumbled feta cheese tends to last up to the expiry date stated on the label if it is left unopened. However, as soon as you open your crumbled feta cheese, it will last only about five days if kept in the fridge. If you buy your feta cheese in a wrapped block form, it will last about a month if left unopened.

 5 Health Benefits of Feta Cheese:

• Helps treat Anaemia- associated with low levels of iron, folic acid, Vitamin B-12, anaemia can be naturally treated by consuming feta In a wise and appropriate manner.

• Good for eyes and prevents eye diseases- various studies as we know have suggested that people having healthy diets with good quantity of Vitamin B-2 including feta cheese once in a while have lesser chances of having eye issue.

• Prevents Headache and Migraine issues- since feta has a good balance of nutrients with a sound quantity of vitamin B-2 it has been considered good to consume to prevent issues related to headaches etc.

• Immunity Boosting Cheese- feta cheese is considered good in a number of ways due to its beneficial properties and offerings towards us which help us to maintain our health in a better way and boosts immunity as well.

• Good for Bones and Gut health – Feta cheese is regarded as a positive source of supporting health of our bones and gut. It also offers probiotics or bacteria which line our gut as well.

 A Few Culinary Uses of Feta Cheese:

• Salads and Appetizers: Feta is a good choice to work with when it comes to tossing up salads be it veg or non-veg, be it a greek salad or a quick toss chicken salad. The texture and taste of feta blends well with veggies like cucumber, onions, tomatoes, lettuce, cherry tomatoes, olives, roast of grilled chicken/ meats, cold cuts/charcuterie products as well like ham, sausages, salami, bacon etc. be it a la carte, plated service, buffets or set meals feta has somehow found its place in a number of ways to impress the audience and food connoisseurs.

• Fillings and Stuffing’s: making a choice for a rolled up cigar concept or a stuffing with spinach and mushrooms with a little feta gives a good mouthfeel and richness attached into a chicken breast or even a fillet of meat. What matters of course is the correct temperature and timing of cooking when it comes to involving feta cheese. Over heating or too much heat as well is not really recommended since it dis-integrates the elements of the cheese and visibility goes down as well when it comes to eye appeal in the finished product.

• Ideal to add into Dips: Feta cheese is not only good to add into various other category of dishes on the menu but also when it comes to dipping delicacies to along with crunchy cuts of veggies like carrot sticks, cucumber sticks, white or red radish, olives, lavash, cheese straws, soup sticks, flaky pastry preparations etc. a good dip not only offers a creamy texture but also a punch and bite when it comes to looking for an ideal one and feta adds it just right in the correct proportion.

Here are a few of my all-time favourite recipes using Feta Cheese:

Recipe- 1] CRUNCHY VEG & FETA DELIGHT SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ romaine/ cos lettuce- 1 small bunch

For the body of the salad:

Feta cheese- ¼ cup cubed.

Cucumber-1 med sized, cut into cubes

Tomato- 1 med sized, cut into cubes

Green capsicum-1/2 no, cut into cubes

Red capsicum-1/2 no, cut into cubes

Yellow capsicum-1/2 no, cut into cubes

Black olives- 3-4 no

Green olives-3-4 no

Capers/jalapenos -2-3 no

For non-veg options:

Roast/ grilled chicken/ meat- 1 cup sliced.

Boiled eggs- 2 no cubed.

Anchovy fish/ tuna fish- ½ cup tinned

Luncheon meat/ canned processed meat- ¼ cup cubes

Poached fish/ shrimps etc- 1 cup 

For the dressing of the salad:

Olive oil- ¼ cup

Mustard paste- 1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Lime juice/ white vinegar/ balsamic vinegar- 2-3 tsp

Sugar-1/4 tsp

Flax seeds/ sunflower seeds/ chia seeds- 1-2 tsp

Parsley- 2 tsp chopped

Raisins- 2-3 tsp chopped

Almond flakes- 2 tsp

For the garnish of the salad:

Micro- greens- ½ cup

Fresh assorted herbs like basil/ thyme/ rosemary- a few sprigs

Cherry tomatoes- 3-4 no cut 1 x 2

Crushed black pepper- ¼ tsp

Feta cheese- 100 gms, crumbled.

Method:

1. Pre-prep all the ingredients for the crunchy veg and feta salad.

2. Place the lettuce leaves in chilled water to retain their freshness and texture.

3. Mix up all the ingredients for the dressing in a jar or small bottle and shake it well/ mix well if using a mixing bowl. I usually prepare these kind of dressings ahead of time and keep them refrigerated for a week or so.

4. Just before serving the salad, we need to have the salad plate ready and a mixing bowl to toss up the body of the salad with the dressing.

5. Drain up the lettuce leaves and pat dry them, place them on the salad plate, top it up with the prepared salad, garnish appropriately and serve immediately.

Recipe- 2] HERBED SPINACH WITH FUNGI AND FETA CHEESE ROLLS

Ingredients:

For the dough/ wrapper of the rolls:

Maida- 1 cup

Salt-1/4 tsp

Oil-2 tsp

Pepper powder-1 pinch

Egg yolk-1 no, optional

Warm water as needed.

We can ideally also use readymade wrappers/ spring roll covers which are readily available as well.

For the Feta and Fungi filling:

Fresh button mushrooms- 100 gms, thinly sliced

Spinach leaves- 1 bunch, cleaned- blanched, fine chopped

Pine nuts/ roasted crushed peanuts- 2-3 tbsp.

Feta cheese- 100 gms, crumbled

Olive oil- 2 tsp

Garlic- 1 tsp chopped

Onion-1/2 chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Maida-1 tsp

Maida- water paste for sealing the rolls

Oil- to deep fry the rolls.

Method: 

1. Decide between using ready to use wrappers or prepare the dough using maida and keep it aside to rest for 20 mins, divide into 12-14 equal portions and roll them out very thin using little dry maida.

2. Prepare the ingredients for the filling, heat olive oil and saute onions, garlic, add in the mushrooms, spinach, nuts, seasonings, herbs, chili flakes and cook on a medium flame for 3-4 mins, add in the maida and mix well.

3. Once the mixture starts cooking and excess moisture is absorbed and or evaporated, turn off the flame and then add in the feta cheese, mix lightly and keep aside to cool.

4. Place the feta filling on each rolled out portion and apply little sealing liquid on the sides, roll it up like spring rolls and deep fry in medium hot oil and fry until lightly golden browned. Drain off excess oil and serve hot with dipping sauces.

Recipe- 3] INDO FUSION MINCED MEAT WITH FETA

Ingredients:

Oil-2 tsp

Butter-2 tsp

Bayleaf- 1 no

Peppercorns- 3-4 no

Garlic- 1 tsp

Onion-1 small chopped

Tomato-1 small chopped

Mincemeat/ mutton keema- 250 gms

Green peas-1 cup par boiled.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes- ½ tsp

Garam masala powder-1/4 tsp

Tomato puree-1/2 cup

Chili sauce- 2 tsp

Water-1/2 cup

Tomato ketchup- 2-3 tbsp.

Boiled macaroni pasta- 1 cup

Boiled mashed potatoes- 3-4 med sized.

White sauce- 1 and a half cup

Fresh cream- 2-3 tbsp.

Grated cheese- ½ cup

Black olives- 6- 8 no

Green olives- 5-6 no

Method:

1. Prepare all the ingredients for the baked dish recipe.

2. Heat oil and butter in a pan and add in the whole spices and onions, saute them for a couple of minutes, add in garlic, and mincemeat.

3. Saute the keema on a medium high flame for few mins, add in the masala and herbs, chili flakes, salt and pepper to taste.

4. Add in tomatoes, puree and bhunao the keema for 4-5 mins to get over with the raw ness in the mincemeat.

5. Add in little water and allow the mincemeat to cook on a low flame for 20-25 mins, add in the green peas and mix, cook for 10 mins, finally add in the chili sauce, tomato ketchup and mix well.

6. Now grease a baking dish and pre-heat oven to 180 deg celsius and start layering the dish starting with keema mix, white sauce, macaroni pasta, cheese and then mashed potatoes, followed by keema again, top it up with cheese on the top and drizzle little cream as well. Place the dish for baking for around 15- 18 mins, and remove. Finally garnish it with the olives and fresh herbs and serve it hot with garlic bread, assorted bread rolls etc.

Recipe-4] MARINATED TOMATO – OLIVE & FETA BITES

Ingredients:

For the base of the canapes:

Sliced french bread/ baguette- 10-12 pieces

Brown bread/ white bread- 4-5 slices, cut into shapes

Olive oil- 2-3 tbsp. to drizzle and toast the base

For the topping:

Feta cheese- ½ cup crumbled

Shallots- 10-12 no sliced

Olive oil- 2-3 tbsp.

Garlic- 2 tsp chopped

Tomato- ½ cup chopped

Salt and pepper to taste

Red capsicums-1/2 no fine chopped

Mixed herbs- ½ tsp 

Balsamic vinegar- 2 tsp

Chili flakes-1/2 tsp

Tomato ketchup- 2-3 tsp

Walnuts- 2-3 tsp chopped

Fresh basil leaves- 8-10 no

White wine- 2-3 tbsp.

Olives- 3-4 no sliced, black or green

Method:

1. Pre-prep all the ingredients for the quick fix snack bites.

2. Apply or brush a little olive oil on the base or choice of bread being used, pre-heat the oven to 180 degrees celsius and toast it for 3-4 mins, remove and keep aside.

3. Heat oil in a pan, saute the garlic, shallots for a couple of mins, add in the capsicums and seasonings, herbs, chili flakes, tomatoes, wine and cook for 4-6 mins.

4. Turn off the flame add in the balsamic vinegar, and all other ingredients including feta and nuts. Mix lightly and keep aside.

5. Just before serving we need to assemble the canape bites on the toasted bread pieces by spooning over the mixture and garnish it appropriately with fresh herbs, micro- greens, olives etc 

Recipe- 5] AIOLI AND FETA STUFFED CHICKEN BREAST

Ingredients:

For the chicken breast marination:

Boneless chicken breasts- 400 gms, without bones and skin.

Oil- 2-3 tbsp.

Salt and pepper to taste

Fresh herbs- ½ tsp

Garlic- 1 tsp chopped

Soya sauce- 2 tsp

Red chili sauce- 2 tsp

White wine/ vinegar- 2-3 tsp

Roasted crushed fennel seeds- 1-2 tsp

For the stuffing of the chicken breasts:

Feta cheese- ½ cup crumbled

Assorted nuts- 2-3 tbsp. chopped

Sliced mushrooms-1 cup

Garlic-1 tsp chopped

Onion- 1 small chopped

Parsley-2 tbsp. chopped

Breadcrumbs- ½ cup

Melted butter-1/2 cup

Grated processed cheese-2-3 tbsp.

Salt and pepper to taste

To serve the chicken breasts:

Sliced tomatoes-1/2 cup

Onion rings- ½ cup

Assorted lettuce leaves- 1 cup

Sliced lime- 5-6 no

Olives/jalapenos/pickled veggies- as desired.

Method:

1. Prepare all the components and ingredients for the chicken recipe.

2. Clean, wash and pat dry the chicken breasts, apply the marination and mix well and keep aside for 12- 15 mins.

3. To prepare the stuffing for the chicken breasts, warm up the butter in a pan add in the garlic, onions, saute for a few mins, add in the mushrooms, salt, pepper, herbs, chili flakes, breadcrumbs and mix well.

4. Cook the mixture for a couple of mins and turn off the flame, cool for 10 mins and then add in the parsley, feta and processed cheese, mix.

5. Stuff the chicken breasts, close the edges beating it a little with the back of a knife and place them on a roasting tray, cook it in the oven for 15- 18 mins at 180 degrees celsius, cover with aluminium foil and cook if the heat gets too high. Using a knife cut and check once chicken is cooked. Remove and serve hot. Garnish the plate with fresh crispy cuts of veggies and enjoy the chicken with a splash of fresh lime juice.

Recipe- 6] VEGGIE PAN PASTA WITH FETA 

Ingredients:

For the Pasta:

Spaghetti pasta/your choice- 150 gms, boiled

Olive oil- 2-3 tbsp.

Garlic- 2 tsp chopped

Onion-1 small chopped

Red capsicum- ½ cut into strips

Yellow capsicums-1/2 cut into strips

Green capsicums- ½ cut into strips

Salt to taste

Crushed black pepper to taste

Garam masala powder-1/4 tsp

Fresh basil- 6-8 leaves

Chili flakes-1/2 tsp

Tomato sauce- 1 cup

Water/stock-1/2 cup

Red chili sauce/tabasco-1-2 tsp

Peanut butter-2 tsp

Tomato ketchup- 2-3 tbsp.

Fresh cream – ½ cup

Feta cheese- 150 gms, crumbled

Breadcrumbs-1/2 cup

For the assorted choice of veggies:

Roasted/ fried cubes of eggplant

Blanched cubes of zucchini- green/yellow

Blanched broccoli florets

Blanched asparagus spears

Blanched baby carrots

Artichoke/ bamboo shoots/ water chestnuts

To serve with:

Assorted bread rolls

Herbed bread

Focaccia bread

Whole wheat and flax seed rolls

Method:

1. Prepare all the ingredients for the yummy pasta recipe.

2. Boil water add in a little oil and salt and boil the pasta of your choice until just firm to the bite/ al dente stage, drain the water, refresh the pasta and keep aside.

3. To prepare the pasta in the pan, heat oil and add in the garlic, onions and saute for a few seconds. Add in the choice of veggies as desired from the list and add seasonings, herbs, chili flakes and little water/stock and allow the veggies to get cooked.

4. Add in the sauces, add in the cooked pasta and peppers, give it all a nice mix, simmer the pan and cook for 3-4 mins. Add in a little fresh cream, herbs, peanut butter and mix well, cook for another 2 mins, turn off the flame.

5. Finally portion the feta crumbles on the top just before serving and add a touch of finesse with olives, micro-greens, herbs of your choice etc. serve hot.

Jamba is Ready to Make Its Debut in Mumbai, India In October 2024!

Mumbai,  October 2024: After captivating taste buds worldwide with over 850 locations across 36 states in the US and countries like Australia, Singapore, The Philippines, Taiwan, South Korea, Thailand, and Indonesia, Jamba, an American quick-service restaurant, known for its Whirl'd-famous smoothies is about to open its 1st outlet in India later this year. This significant expansion for the brand brings its freshly blended smoothies to a new market. The Jamba location in Bandra West, Mumbai is designed for people who are always on the move, offering a convenient and enjoyable experience with in-store dining options as well as grab-and-go.

Jamba began its journey in 1990 with a simple yet powerful mission: to serve customers delicious products that support a healthier lifestyle. From its humble beginnings as a single store 30 years ago, Jamba has grown into a worldwide beloved brand renowned for its premium, handcrafted beverages and snacks, and yet Jamba remains rooted in this wholesome purpose.

"As we expand into the Indian market, we’re thrilled to bring our unique offering of made-to-order smoothies, juices, and snacks to a region with such a vibrant food culture,” said Steven Yang, Senior Vice President, APAC at GoTo Foods International. “The demand for innovative and customizable flavour options is growing rapidly here, and we see incredible potential for our portfolio of brands to connect with consumers. This is more than just a business opportunity; it’s a chance to become a part of the daily routines and lifestyles of this community."

Jamba has ambitious plans to expand its footprint across India. The initial phase will see the opening of stores in major metropolitan cities, including Mumbai, Delhi, Bengaluru, and Hyderabad. This strategic approach will allow Jamba to establish a strong presence in key markets and reach a wide range of consumers. As Jamba continues to expand, it will focus on providing a personalised experience for Indian customers. The menu features a wide selection such as smoothies, juices, and bowls, crafted from authentic ingredients. In addition, Jamba has added a range of iced and hot coffees, and wholesome versions of local dishes and snacks designed to cater to the Indian palette. With both in-store dining and delivery options, you can enjoy your favourite Jamba creations wherever you are. 

Haritha Ghattamaneni, Director at Vihaga Ventures shared, "We're thrilled to finally bring Jamba to this dynamic market. I see a lot of potential for Jamba’s growth in India as we don’t have an authentic smoothie brand. We plan to open at least 10 locations by the end of next year. Our commitment to offering delicious, fulfilling, and convenient food and beverages aligns perfectly with the increasing health consciousness among Indian consumers and we’re excited to become a beloved part of the Indian food scene."

Jamba's entry into India is a testament to the brand's confidence in the country's growth potential. We are poised to become a popular choice among Indian consumers. We cannot wait to get our hands on the famous classic Mango-a-Go-Go Smoothie, the Açai Primo bowl and the new Avocado Coffee Smoothie. 

Holiday Inn Hotels & Resorts opens its first resort in Nepal

Holiday Inn Resort Kathmandu Budhanilkantha: Kathmandu’s Newest Nature Retreat 

National, 7 October 2024 – The newly opened Holiday Inn Resort Kathmandu Budhanilkantha is the latest addition to IHG Hotels & Resorts’ renowned Holiday Inn brand family and is the first Holiday Inn Resort property in Nepal.  

Nestled amidst the foothills of the Shivapuri forest, a short drive from Kathmandu city centre, Holiday Inn Resort Kathmandu Budhanilkantha offers guests the perfect balance of natural beauty and urban convenience. The resort’s proximity to Shivapuri National Park invites adventure seekers to explore lush landscapes, enthralling trails, and famous temples.  

Guests are welcome to relax and unwind in one of 104 spacious and well-furnished guest rooms and suites. The thoughtfully appointed rooms feature 55-inch smart TVs, high speed wi-fi, a high-quality sleep experience with soft and firm pillows complemented by breathtaking hills and valley views. 

The modern recreational facilities in the hotel include a gym, an outdoor swimming pool, a spa, and a dedicated Kids' Club offering engaging games and activities for children. 

Holiday Inn Resort Kathmandu Budhanilkantha offers a choice of restaurants and bars. Café Nagarjun offers all-day dining with a diverse menu featuring local and international cuisine. For a more elevated experience, Mekong - Flavors of Asia serves authentic Pan-Asian cuisine, while one can unwind at the Infinity Bar with refreshing beverages and light bites.  

At Holiday Inn Resort Kathmandu Budhanilkantha families are welcomed with open arms, as kids aged 12 and under stay and eat for free, making it a perfect choice for a family-friendly stay. 

For business travelers, the resort offers versatile event spaces with a total area of 9300 sq.ft, equipped with modern technology, making it an ideal venue for conferences, meetings, and social gatherings. 

Highlighting the significance of this resort opening, Mrs. Binita Khadka, representing the resort’s ownership, commented “Holiday Inn Resort Kathmandu Budhanilkantha is a testament to our commitment to delivering outstanding experiences for our guests and underscores our commitment to exceptional hospitality but also positions Nepal as a premier destination for blended travel. We are confident that this resort will set new standards for the industry.”

“Our vision was to create a retreat where true hospitality seamlessly blends with the breathtaking natural beauty of Budhanilkantha.” stated Mr. Arya SJB Rana, General Manager of the resort. “It’s immensely gratifying to see this vision come to life, offering guests an unmatched experience in a setting that truly embodies serenity and elegance." 

Holiday Inn Resorts are in some of the world's most desirable locations, and Holiday Inn Resort Kathmandu Budhanilkantha is poised to become a premier destination, offering guests a perfect balance of adventure and relaxation. 

Cygnett Hotels & Resorts announces the opening of Cozzet Bindal, Jamshedpur

October 2024, New Delhi: Cygnett Hotels & Resorts, one of India’s tech-savvy and fastest-growing hospitality chains, is proud to unveil its latest property, Cozzet Bindal, Jamshedpur, bringing a fresh combination of comfort, convenience and modern amenities to the steel city of India, Jamshedpur.

Cozzet Bindal, Jamshedpur, offers 46 well-appointed rooms designed to provide a peaceful retreat for travellers. Each room is thoughtfully furnished to ensure a revitalizing experience, featuring contemporary amenities like plush bedding, air conditioning, high-speed internet access, flat-screen TVs, minibar, tea coffee maker and eco-friendly toiletries. Whether one is visiting for business or leisure, Cozzet Bindal offers an ideal accommodation option.

"With the opening of Cozzet Bindal, Jamshedpur, we are further strengthening our presence in India's growing mid-segment hospitality market. We will continue to introduce our properties in the markets where there is a demand for world-class branded, value-for-money hotels. Guests staying at a Cozzet property are assured of a comfortable stay at an affordable price,” said Mr. Sarbendra Sarkar, Founder & Managing Director of Cygnett Hotels & Resorts.

Cozzet, Bindal provides exceptional banquet facilities for large-scale events like weddings and receptions in Jamshedpur, along with corporate gatherings and board meetings. The tailor-made banquet menus are crafted to perfection. The specialized professionals of the property are committed to working closely with guests to ensure the event is a spectacular success.

The hotel offers Columbia, a large banquet hall with an area of 16,000 square ft. which can host a gathering of 1000 to 1400 guests. The venue is ideal for MICE events, grand weddings, workshops and celebrations. While SUMMIT is a sophisticated venue for corporate events and private functions and it can accommodate a gathering of about 60 to 80 guests. The hotel also offers Discussion, a boardroom with modernized audio-visual settings for small meetings of 20-22 guests.

The hotel's all-day dining restaurant, C Pavilion caters to diverse culinary preferences. It serves a wide array of delicious, fresh and healthy world cuisines, ensuring a satisfying dining experience. Guests can enjoy tempting mocktails and scrumptious lunches and dinners in the restaurant which can host up to 60 people.

Jamshedpur is known for its rich cultural and natural landscape. Cozzet Bindal, Jamshedpur is ideally situated to explore the city's many attractions including Jubilee Park, Tata Steel Zoological Park, Dalma Wildlife Sanctuary, Dimna Lake, Chandil Dam and Rankini Mandir. The hotel’s prime location near the Subarnarekha River in the emerging city center makes it an excellent base for exploring this vibrant destination.

The Cozzet brand is widely known for offering clean rooms, convenient locations, modern amenities and exceptional service. Positioned as a smart, safe and sensible budget segment brand, Cozzet goes beyond the traditional approach to hospitality offering a fresh and radical experience at an affordable price point.

“We are thrilled to partner with Cygnett Hotels & Resorts and look forward to leveraging their technological expertise and strong industry relationships to attract more guests to our property. We are confident that this collaboration will be mutually beneficial and drive success for both our companies,” said Shankar Gupta, Owner of Cozzet Bindal Hotel.

With the opening of Cozzet Bindal, Jamshedpur, Cygnett Hotels & Resorts also continues its rapid expansion and is on track to reach over 45 operational hotels by the end of 2024. The group’s strategic growth focuses on regions with strong tourism potential and thriving business environments.

"We are renowned for offering ‘Cygnetture’ experiences to our guests. Cozzet Bindal, Jamshedpur is committed to providing prompt and enthusiastic service to meet the needs of every guest be it leisure, corporate or wedding groups,” added Mr. Sarkar.

ABOUT CYGNETT HOTELS & RESORTS:

Cygnett Group is an aggrandized hospitality company, that came into being as a dynamic and progressive Hotel Management and Brand Franchising company with the vision of creating a hotel company that is responsive to the demands of a metamorphosing world, without compromising the ideals of good hospitality, quality comfort, and great service in the year 2014. Cygnett Hotels aspires to be the most preferred and biggest brand in the midscale hospitality segment in India. Quality hotels, great locations, value for money, safety, consistent service, good food, and sustainable practices are the brand’s value proposition. Cygnett Hotels & Resorts, established in 2014, operates a diverse portfolio of economy, midscale to upscale properties with key business and leisure locations. In existing hotels portfolio Cygnett is all set to add 8 more operational hotels by the end of 2024 and taking its count to 45 hotels including the pipeline projects.

Agoda Uncovers Asia’s Top Food Destinations

New Delhi, October 2024 — Food isn't just about eating, it's about exploring, experiencing, and enjoying every bite. And the best place to do that is where a favorite dish originates from. Digital travel platform Agoda has unveiled the top destinations in Asia that travelers visit specifically for a culinary trip, and it’s South Korea that takes the crown for foodies on the move.

No less than 64% of travelers to South Korea shared with Agoda that South Korea’s culinary delights are their main reason for traveling. The land of kimchi, Korean barbecue, and fried chicken is followed closely by Taiwan (62%), with Thailand (55%), Japan (52%, and Malaysia (49%) completing the top five. The study surveyed over 4,000 Agoda users after they completed bookings to destinations in various markets.

Mr. Krishna Rathi, Senior Country Director India Subcontinent and MEA at Agoda said, "Food is more than just sustenance; it's a cultural experience. Some travelers are so passionate about food that they book a restaurant abroad even before securing their flights. Our survey data clearly shows that travelers are seeking out destinations where they can immerse themselves in local cuisines and traditions rather than just sightseeing. Agoda is proud to offer great value deals to visit these foodie heavens, so that there’s more left to spend on the tastiest local dishes.”

Here's a whirlwind Culinary Tour Through Asia's Top Five food destinations:

South Korea

South Korea’s culinary scene attracts foodies from all over the globe, undoubtedly helped by the popularity of K-dramas and movies which frequently showcase unique gourmet experiences. On Jeju Island, savor fresh seafood and melt-in-your-mouth heukdwaeji (black pork) sizzling on a traditional Korean BBQ grill. Adventurous eaters will enjoy ganjang gejang (raw crab marinated in soy sauce) - a dish guaranteed to spark conversation (and maybe a little sweat!) in coastal cities like Incheon. For comforting soul food, visit Gangneung for some chodang sundubu (hot soup with soft tofu). Traditional markets, such as Gwangjang Market in Seoul, are a great place for street food like tteokbokki (spicy ricecakes) and bindaetteok (savory pancakes).

Taiwan

Taiwan is a culinary wonderland where ancient traditions and modern influences collide. Taipei's legendary night markets, like Shilin and Raohe, are a must-visit experience for any foodie. From the infamous stinky tofu to the global sensation of bubble tea. In Tainan, traditional dishes like danzai noodles and milkfish soup highlight the island’s deep food heritage. Taiwan also offers a unique tea culture, with Alishan’s oolong tea holding a place in every tea lover’s heart.

Thailand

Thailand is a food lover's paradise, offering a street food culture that is hard to match. The traditional food stalls of Yaowarat, known as Chinatown in Bangkok, are where dishes like crispy pork belly, pad thai, crispy oyster omelets, and mango sticky rice aren't just among the most delicious meals but also the most affordable. In the north of Thailand, the rich and creamy Khao Soy in Chiang Mai is a must-try, while in the south it's the lesser-known Khanom Jeen, a fermented rice noodle dish served with a variety of spicy curries, that's becoming a favorite among foodies.

Japan

Japan is a dream destination for food enthusiasts, offering everything from izakaya bar bites to kaiseki full course experiences. In Tokyo, head to Tsukiji Outer Market for fresh sushi and sashimi or explore local delights like takoyaki (octopus balls) and yakitori (grilled chicken skewers) in popular areas like Shinjuku and Ginza. Seafood lovers should visit Otaru in Hokkaido to enjoy famous crabs, uni (sea urchin), and fresh seafood donburi. For ramen aficionados, Tenjin in Fukuoka is the place to try tonkotsu ramen, the area’s famous bowl featuring rich pork broth.

Malaysia

A melting pot of flavors, Malaysia’s cuisine is a reflection of its multicultural heritage. In Kuala Lumpur, Nasi Lemak comes in various forms, from Nasi Lemak Bungkus (wrapped rice with coconut milk, sambal, and various toppings) to Nasi Lemak Ayam Goreng Berempah (spicy chicken). The Penang region delights visitors with street food classics like Char Kway Teow (a stir-fried rice noodle), Hokkien Mee (a savory noodle soup), and Cendol (shaved ice dessert). In East Malaysia, Kota Kinabalu features fresh local dishes like Hinava (raw fish salad) and Tuaran Mee. Kuching is known for Manok Pansoh, a traditional Iban dish of chicken cooked in bamboo with herbs.

Travelers from India that listed their appetite as the main travel motivator are most often setting course for Thailand, followed by Turkey and Laos. India on the other hand, is mostly visited by foodies from Vietnam, closely followed by travellers from Japan.

Agoda makes it easy to turn food dreams into reality with access to over 4.5 million holiday properties, 130,000 flight routes, and 300,000 activities.

Atmosphere Kanifushi Presents ‘just Veg Festival’

Renowned Italian Chef Fabrizio Marino returns with an impressive limited-edition menu 

Atmosphere Kanifushi is thrilled to announce the fourth edition of the ‘Just Veg Festival,’ set to take place from 21st to 26th October 2024. This year’s festival promises a week-long gastronomic adventure with a breathtaking backdrop of sea, sand and sunshine as guests indulge in the culinary brilliance of award-winning Chef Fabrizio Marino.

Known for his flavourful, healthy Italian natural haute cuisine with a strong ethical component, Chef Fabrizio returns from the renowned Ristorante Maggese in the heart of Tuscany to grace the idyllic shores of Kanifushi Island. He makes use of fresh tropical fruits and vegetables to create brightly coloured, artistic dishes that look as appealing, promising an unmissable limited-edition gourmet festival menu. 

Atmosphere Kanifushi has pioneered a genuine culture around plant-based gastronomy in the Maldives. JUST VEG restaurant, topping TripAdvisor’s ranking as the first purely vegetarian restaurant in the Maldives, will be the festival's vibrant epicentre. Guests staying at the private island will have the unique opportunity to savour the finest Italian and Mediterranean cuisine while enjoying breathtaking turquoise lagoon views. This thrilling six-day JUST VEG culinary event is included in the generous Kanifushi Plan™, available to all guests staying at the resort, aligning with Atmosphere Hotels & Resorts' core philosophy, Joy of Giving.

Chef Fabrizio Marino's culinary creations are a testament to his expertise and innovation. Atmosphere Core’s Director of Wines, Nicolas Laguette, has expertly paired a different wine for each course, enhancing the culinary experience. 

Guests can indulge in a carefully curated menu that includes “Happiness”, an appetiser with coconut foam, pumpkin curry puree, fresh apples, broccoli, and tomatoes drizzled with raspberry, mint, and turmeric sauce, paired with the light Martín Codax Cuatro Pasos Rosado. For the main courses, there is “Gnocchi”, delicate potato dumplings with zesty lemon in a rich beurre blanc sauce topped with almonds and liquorice, complemented by the fruit-forward Glenelly Glass Collection Chardonnay, and “Caramelised Aubergine”, featuring oriental-style glazed aubergine and crunchy chickpeas, perfectly paired with Allan Scott Marlborough Sauvignon Blanc. Finish with "Bee-Side," a delightful yoghurt and honey ice cream paired with osmotised strawberries and crumble, perfectly complemented by the aromatic White Rabbit Riesling.

“Bringing my culinary creations to the pristine shores of Atmosphere Kanifushi is a true honour,” says Chef Fabrizio. “For several years, I have had the pleasure of working with the dynamic team at JUST VEG restaurant. Welcoming back returning guests is always a joy, and their smiles drive me to strive for excellence each time. I look forward to introducing guests to the incredible variety and richness of vegetarian cuisine.”

"Many guests, not just vegetarians and vegans, are embracing flexitarian diets. At Just Veg, we've always been ahead of this trend. It's an honour to welcome Chef Fabrizio each year for our culinary festival, where along with guest experiences he also leads workshops for our culinary team. Together, we keep the menu exciting for our guests," says Raman Gomathi, Director of Food & Beverage at Atmosphere Kanifushi

A scenic 35-minute seaplane ride brings guests from Velana International Airport in Malé to Atmosphere Kanifushi. On arrival, they are welcomed with charming views of a 2-kilometre-long beach, swaying palm trees, and the pristine waters of Lhaviyani Atoll. The classic five-star luxury resort offers 162 stand-alone beach and water villas, ensuring an unforgettable stay.

Karnataka Tourism Society Hosts ‘Discover North & Coastal Karnataka’ B2B Meet

A Platform to Showcase Karnataka’s Hidden Gems

Bengaluru,October 2024: The Karnataka Tourism Society (KTS) successfully hosted the second edition of its Destination Showcase Event in Bengaluru on 1st October 2024, focusing on the attractions of North and Coastal Karnataka. Following the success of the inaugural showcase on Chikmagalur and Sakleshpur in March, this event received an overwhelming response from industry stakeholders.

The event was inaugurated by Mr. Srinivasulu, (IFS), Commissioner of the Department of AYUSH, Government of Karnataka. Key dignitaries present included Mr. K Syamaraju, President of KTS and newly elected President of the Federation of Hotel & Restaurant Associations of India (FHRAI), along with other KTS executive committee members. Dr. K.V Rajendra, (IAS), Director of the Department of Tourism, Government of Karnataka, visited the event and engaged with stakeholders, discussing marketing efforts and the effectiveness of the showcase.

The showcase was supported by several government bodies, including the Ministry of Tourism, Government of India, Department of Tourism, Government of Karnataka, Department of AYUSH, Government of Karnataka, Karnataka State Tourism Development Corporation, Jungle Lodges & Resorts Ltd and Mysore Sales International Ltd. This initiative highlighted the unique tourist destinations of North and Coastal Karnataka, emphasizing its rich cultural heritage, tranquil beaches, and vibrant local arts.

Mr. K Syamaraju, President of the Karnataka Tourism Society, “This initiative, a collaboration between KTS and various tourism bodies, provides a unique opportunity for travel agents, tour operators, and hospitality professionals to discover the hidden gems of North and Coastal Karnataka. By bringing together industry leaders and showcasing the region's unique attractions, this event aims to unlock the full potential of these areas and foster sustainable growth.”

The event featured over 150 participants, including travel agents and industry professionals, who engaged in networking and business-to-business (B2B) meetings. The showcase brought together 23 leading destination management companies, hotels, resorts, homestays, and service providers from North and Coastal Karnataka, fostering collaboration and partnerships. Altitude Hotels & Resorts, Apna Holidays, BlueEarth Hospitality.com, CGH Earth, Hoteltown Palace, Evolve Back Luxury Resorts, FLY91, Fortune Koppal, Gamyam Beach Resort & Wellness Retreat, Hotel Southerern Star, Red Earth Good Living And Hospitality Pvt Ltd, Royal Orchid Central Kireet, Sterling Holidays and Resorts, The Avatar Hotel & Convention, The Ocean Pearl Hotels Pvt Ltd, VHF Resorts, WelcomHeritage Shivavilas Palace Hampi, Ministry Of Tourism, Government of India, Department Of Tourism, Government of Karnataka, Department Of AYUSH, Government of Karnataka, Jungle Lodges & Resorts Ltd. Karnataka State Tourism Development Corporation and Mysore Sales International Ltd were part of the Sellers delegation during the event.

The ‘Discover North & Coastal Karnataka’ event emphasized sustainable tourism and community engagement, offering valuable insights into the region’s diverse travel experiences.

Uniquely Unparalleled Rambha Palace Opens its Doors

Nestled in the heart of Odisha, known for its rich cultural tapestry and breathtaking landscapes, Rambha Palace debuts a picturesque getaway on the bank of Asia’s largest brackish water lagoon, Chilika Lake. The hotel holds great historical significance as the venue for the first Utkal Union Conference.

National, October, 2024: Rambha Palace opens doors to patrons, inviting them for an immersive getaway to uncover Odisha. The hotel sits on the picturesque banks of Chilika lake, Asia’s largest saltwater lagoon. The palace has been meticulously restored over six years to reflect its original 18th-century royalty by one of the world’s most renowned tropical modernist architects, Chana Daswatte, friend and protégé of Geoffrey Bawa. This launch enriches Hidden India’s portfolio of boutique luxury hotels, providing a tranquil escape to discerning travelers to unwind and fully immerse themselves in the lap of nature. With a focus on mindfulness and embracing slow living, Rambha Palace offers experiences that enable patrons to practice, pause and savor all that the hotel has to offer.

The boutique hotel is steeped in historical significance for hosting the first Utkal Conference, a pivotal gathering of luminaries who laid the foundation for the independent state of Odisha. It stands as a testament to experiential luxury and offers a memorable stay with one presidential villa and fourteen suites, each adorned with traditional Odia art and contemporary comforts. The palace itself is a marvel of architectural splendor, restored using traditional techniques by artisans from the Sundarbans, complete with refurbished 18th century furniture, Venetian chandeliers, antique Persian carpets, and original terrazzo flooring. Every detail, from the metal figurines made by the local Dhokra tribe to state-of-the-art furnishings, reflects Odisha’s rich cultural heritage.

Situated on the banks of Chilika Lake, Rambha Palace offers a memorable bird-watching experience. This scenic spot provides stunning lake views and a vibrant array of wildlife. In winter, the lake hosts over a million birds from 184 species, including the demoiselle crane, Indian thicknee, and glossy ibis. Guests can also see flamingos in their natural habitat, making it a standout birdwatching destination in India. The area is also a crucial nesting site for the endangered Olive Ridley turtles, highlighting its ecological importance. A boat ride on the lake offers the chance to also spot the rare Irrawaddy dolphins, thus adding to the charm.

The team at Rambha Palace is dedicated to ensuring every guest’s stay is immersive and indulgent. A personal butler will assist the guests at all times. Moreover, Rambha Palace places great emphasis on its culinary experiences. For gourmands and connoisseurs, a variety of exquisite offerings are presented with seven cuisines along with local Odia flavors,  and special menus catering to vegan and Satvik diets, allergen-free options, and personalized meal plans designed for detox and wellness retreats. The property boasts multiple dining venues, including a formal dining room, al fresco options, a poolside cafe, two bars, as well as riverside picnics and beachside meals.

Inspired by the ancient Indian concept of "Mantnam," the Mantnam Spa at Rambha Palace offers restorative treatments aimed at healing and balance. Guests can enjoy a range of Ayurvedic therapies, including massages, facials, wraps, scrubs, and personalized yoga sessions. Wellness rituals are designed to refresh your body and mind while promoting balance and longevity.

The palace will soon launch a series of art, music, and cultural programs that allow guests to immerse themselves in creative richness.

Ecstatic upon the opening of the hotel, Himangini Singh, co-founder of Hunch Ventures, said, “The Palace is a testament to Odisha’s great historical significance and enables guests to experience its vibrant culture and traditions in all their grandeur and glory. The region’s beauty entices you into exploration and I’m eager to welcome guests to come and uncover Odisha through the lens of Rambha Palace.” She further emphasized that the palace's design and decor are deeply rooted in the cultural essence of the state.

In alignment with this vision, Sri Lankan architect Channa Daswatte added, “The architecture of Rambha with its classical planning and style with overtones of Orissa textures will be an immersion in the unique Orissa design ethos.”

ROHL expands in Rajasthan, announces signing of luxury Resort in Chittorgarh

Bengaluru, 2024: Royal Orchid Hotels Ltd. (ROHL) today announced the signing of a 5-star resort property in the historical city of Chittorgarh, Rajasthan. Set against the backdrop of Pula Mangra village, the property offers an authentic view of the rugged landscape of Rajasthan and is well accessible from Udaipur city and Maharana Pratam Airport. This is the company’s 11th hotel in Rajasthan and will be branded a ‘Regenta Resort’ property.

A perfect amalgamation of luxury and comfort, the property is Inspired by the architectural antiquities of the forts of Rajasthan and will be built on the undulating land of three different land formations- Malwa Plateau, the Vindhyachal Hills and Aravalli Mountain ranges offering a refreshing hospitality experience to both traditional and modern travelers. Guests can choose from an array of 51 well-appointed rooms and suites and unwind at a multicuisine restaurant, a state-of-the-art gym, a rejuvenating swimming pool and a specially curated kids play area. An ideal location for corporate events and grand celebrations, the property will feature a banquet space that spans over 6800 sq. ft. and verdant green lawns.

Tourism contributes 14% to Rajasthan’s Gross Domestic Product (GDP), where Udaipur is a major contributor due to its artificial lakes and lavish royal residences. Spread over 342,239 square kilometres, Rajasthan is also the largest state in India offering tourists an opportunity to witness different landscapes likes deserts, mountains, lakes, and more. The state also is home to the series of Hill Forts, a designated UNESCO World Heritage Site. Officially called the Hill Forts of Rajasthan, the site is spread across the cities of Chittorgarh, Rajsamand, Sawai Madhopur, Jhalawar, Jaipur and Jaisalmer. The close proximity of the property from key tourist attractions including Sita Mata Wildlife Sanctuary and Chittorgarh fort among many others one of the most popular local attractions, the resort will attract tourists to explore the region's rich history , architecture and grandeur.

Speaking about the signing, Chander K Baljee, Chairman and Managing Director, ROHL said, “Rajasthan has become a prominent wedding destination in recent years, which has contributed to a significant increase in tourism. In 2023, the state of Rajasthan received 179 million domestic and 1.7 million international visitors, according to a report by the Rajasthan tourism department. The state has conferred tourism industry status, improved rural tourism, and revised heritage policies in order to capitalize on this potential. The signing of the new property is a significant milestone and a testament to our consistent presence in this vibrant region and aligns with our strategy of being present in all significant markets of this promising state.”

The new property signing is part of ROHL’s expansion plans in India with hotels across segments ranging from upscale properties to value stays. The property will be managed by ROHL and will start welcoming guests from early 2025.

The Fern Hotels & Resorts Expands Hotel Portfolio in Pune Announces Sign-up of The Fern Residency, Pune

Mumbai, 2024: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of its new hotel- The Fern Residency, Pune. This sign-up marks The Fern Group’s 5th property in the city, expanding on its existing portfolio that encompasses 4 well-renowned properties- Amanora The Fern, E-Square The Fern, The Fern Residency, MIDC and The Fern Residency, Vadgaon-Talegaon. The new addition is set to offer an exemplary experience to both business and leisure travellers in the heart of Pune.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, expressed his pleasure at the group's continued expansion and commitment to delivering exceptional hospitality. Speaking on the occasion, he commented, "We are pleased to expand our presence in Pune with The Fern Residency, Pune. This new property aligns with our vision of providing warm hospitality and unforgettable guest experiences. We look forward to welcoming guests and delivering the distinctive Fern experience that our brand is known for."

The Fern Residency, Pune features 87 well-appointed rooms designed to provide utmost comfort and convenience. Guests will enjoy a range of specially curated amenities, including a contemporary restaurant offering a diverse selection of cuisines and a spacious banquet hall ideal for meetings, events, and celebrations. Boasting a strategic location at Sadhu Vaswani Circle, with easy access to key business districts and popular attractions, the hotel is committed to delivering outstanding service and a memorable stay experience, reflecting The Fern Hotels & Resorts' dedication to unparalleled hospitality and top-notch service.

Mr. S M Talera, Director, Talera Hoteliers Pvt. Ltd., also commented on the new opening, “We have upgraded our iconic Hotel Woodland and are delighted to partner with The Fern Hotels & Resorts in rebranding this well-loved hotel to The Fern Residency.”

Salt Indian Restaurant Revamps Shantiniketan Outlet to Enhance Dining Experience

Bangalore, 2024: Salt Indian Restaurant is excited to announce the revamp of its Shantiniketan outlet, unveiling a fresh look that is set to redefine the dining experience for its patrons. The revamp has been meticulously planned to align with modern customer preferences while maintaining the authentic essence of our cuisine. With a focus on creating a more vibrant and engaging space, the newly refurbished outlet reflects the evolving brand identity of Salt, now featuring an immersive dining experience with a new façade, exclusive outdoor seating, and upgraded interiors designed for social dining.

One of the standout features of the revamped outlet is the brand-standard façade, which incorporates mirrors to create the illusion of spaciousness from the outside. Inside, the restaurant offers a warm and lively atmosphere, with new seating arrangements designed to foster interaction and comfort. The interior makeover includes modern furniture and strategic use of mirrors and lighting, providing a relaxed yet engaging ambiance. Additionally, Shantiniketan’s outlet boasts an exclusive alfresco dining area, making it the only Salt location with outdoor seating, ideal for those seeking an open-air dining experience.

Further elevating the customer experience, Salt now offers live music to create a lively and welcoming environment. Weekend brunches have also been introduced, catering to families in the local residential hub. The updated menu includes new à la carte options, New Menu that was recently launched, Chef Specials, and signature beverages, ensuring that diners can enjoy innovative yet classic dishes. With the addition of a private dining section, the Shantiniketan outlet now offers the perfect setting for intimate family gatherings or corporate meetings, making it a destination for both social and professional events.

About SALT Indian Restaurant 

SALT Indian Restaurant is a renowned culinary destination offering a contemporary take on classic Indian cuisine. With its warm ambiance and impeccable service, SALT provides a delightful dining experience for guests to savor the rich flavors of India.

India Sweet House Opens New Outlet at Reliance Freshpik, 1MG Mall, Bangalore

Bangalore, October  2024 – India Sweet House, one of India’s fastest-growing sweet brands, has officially opened its latest outlet at Reliance Freshpik, 1MG Mall, Bangalore. This 33rd store adds to the brand’s rapidly expanding footprint and continues to deliver an exceptional culinary experience with its vast array of traditional Indian sweets, savouries, and chaats.

The new outlet at 1MG Mall offers over 300+ varieties of sweets and snacks, from the melt-in-your-mouth Mysore Pakto the rich and indulgent Gulab Jamun and Rasgulla, catering to diverse tastes. Their premium festive hampers are also available in the store. The Festive Collection 2024 is designed to cater to every palate and occasion. With no artificial flavors, preservatives, or varak, the sweets are farm-fresh and delivered within 12 hours. Customers can choose from a variety of luxurious gift boxes, each one a token of purity and rich tradition.

Speaking about the new opening, Shwetha Rajashekar and Vishwanath Murthy, Co-founders of India Sweet House, said, "We are delighted to bring India Sweet House to one of Bangalore’s premier shopping destinations. The opening of our store at Reliance Freshpik, 1MG Mall, allows us to connect with a diverse group of customers who appreciate the richness of traditional Indian sweets. We are excited to continue sharing our love for authentic flavors with Bangalore’s ever-growing community of food enthusiasts."

The new store also features a dedicated seating area, inviting customers to take a break from their shopping and enjoy a moment of indulgence with friends and family. With its prime location at 1MG Mall, India Sweet House continues to build on its vision of offering a blend of tradition and innovation, all while providing a delightful and immersive experience for sweet lovers.

Having grown rapidly since its inception, India Sweet House is set on expanding further, maintaining its focus on bringing high-quality, traditional sweets and savouries to cities across India. Visit the new store at Reliance Freshpik, 1MG Mall, Bangalore, and embark on a flavorful journey through India’s rich culinary heritage.

MBD Group Celebrates 68th Establishment Day: A Legacy of Excellence & Innovation Continues

National, October.2024 –  MBD Group, a multifaceted organization with a global footprint, proudly commemorates its 68th Establishment Day. This significant milestone reflects decades of dedication, innovation, and excellence in the diversified sectors including education, hospitality, real estate, and many more sectors. Since its foundation in 1956 by the visionary founder of MBD Group Shri Ashok Kumar Malhotra, MBD Group has continuously evolved to meet the dynamic needs of education and all the diversified sectors it is in.

From humble beginnings, the company has risen to prominence, shaping the future of education and hospitality through an unwavering commitment to quality, technology, and social responsibility.

The day was joyfully celebrated with a cake-cutting ceremony at MBD House Delhi and Jalandhar, Radisson Blu MBD Hotels in Noida and Ludhiana. Additionally, a stunning façade projection illuminated the milestone address of MBD’s headquarters at the MBD House Delhi (Gulab Bhawan) in celebration of this milestone year.

As part of our 68th Establishment Day celebrations, MBD Group proudly launched the 'Life@MBD' video, featuring heartfelt testimonials from employees across the country from its more than 62 offices in India as well as abroad. In this inspiring video, team members shared their love for MBD and reflected on their most cherished moments of working for the Group. Life @MBD beautifully highlighted our vibrant work culture, reinforcing our commitment to fostering an environment where the MBD team thrives not as employees but as an MBD family. 

Mrs. Satish Bala Malhotra, Chairperson of MBD Group: “For 68 years, MBD Group has been driven by one mission: to empower individuals through education and our efforts towards social responsibility. We take great pride in our legacy and are committed to providing exceptional learning resources for future generations. Our unwavering dedication to social responsibility reflects the values instilled by our Founder, Shri Ashok Kumar Malhotra. We remain steadfast in following his vision, working tirelessly for the betterment of society and ensuring that every MBDian embodies his commitment.”

Managing Director of MBD Group, Ms. Monica Malhotra Kandhari, emphasized, “Innovation is the cornerstone of our success. With AASOKA, we’re setting new benchmarks and creating a dynamic learning environment by providing cutting-edge educational tools to schools across India including underprivileged schools through our ‘Love to Learn initiative’ by MBD Group. Our commitment to embracing emerging technologies is transforming education and making a positive impact on students worldwide”

The Ashok Malhotra Charitable Trust, the CSR division of MBD Group, launched its “Love to Learn” initiative last year, aimed at revolutionizing traditional classrooms through technology and creating endless possibilities for learners. This year, the initiative is advancing with the introduction of the new AASOKA Robotics & Coding Lab, equipped with robotic kits, state-of-the-art appliances, modern furnishings, and air-conditioned classrooms.

The AASOKA Robotics & Coding Lab will be a cornerstone for STEM education, offering students hands-on experiences that enhance their problem-solving and critical-thinking skills.

Ms. Sonica Malhotra Kandhari, Joint Managing Director of MBD Group: “At MBD Group, we are dedicated to transforming education and hospitality by harnessing our expertise to unlock endless possibilities for learners in a changing world. By integrating innovative technologies and modern methods, we foster curiosity, creativity, and critical thinking to shape a brighter future.

We also envision a transformative future for the hospitality and retail sectors. MBD House is poised to redefine industry standards with exceptional service and innovative design. With a strong commitment to sustainability and technology, we aim to establish MBD Group as a trailblazer, driving excellence and setting new benchmarks for quality and social responsibility across all operations.”

MBD Group is firmly committed to giving back to society. Over the years, the Group has undertaken numerous Corporate Social Responsibility (CSR) initiatives focused on empowering underprivileged communities and promoting environmental sustainability.

To mark this significant occasion, we organized a donation drive in Noida in collaboration with the Noida Deaf Society. We also invited kids from Father Agnel School, watched a movie with them & did a distribution drive.   At MBD House, we went to Sacred Heart School - Khammam (Flood Relief) & supported the school children with course books for Class 1 to 5. In Ludhiana, the Ashok Malhotra Charitable Trust, in partnership with the Red Cross Society and Ek Vachan Welfare Society, hosted an event for 40 senior citizens from the Red Cross Old Age Home and many more such initiatives across India 

MBD Group's 68th establishment day promises to be a day of celebration, reflection, and renewed commitment. 

Furthermore, there was an exciting cricket match for their employees, to celebrate the spirit & vibe of this momentous occasion and further creating memorable moments for an even deeper Life@MBD. 

Pride Hotels Group Signs Pride Elite Hotel Phaltan, Accelerating Growth in Maharashtra

Pride Hotels Group has further expanded its portfolio with the signing of Pride Elite Hotel in Phaltan, Maharashtra. This marks a significant milestone in the group’s strategy to strengthen its presence in the western region. Conveniently located just 4.5 hours from Mumbai and 2 hours from Pune, the hotel is easily accessible, making it a prime destination for both business and leisure travelers. This new addition represents Pride’s third property in Maharashtra, following its successful ventures in Pune and Nagpur, highlighting the group’s continued growth in the region.

The promoters of Pride Elite Hotel Phaltan are the owners of Jakson Industries, a renowned name in energy and engineering solutions. Their expertise and backing further elevate the project, ensuring the highest standards of service and sustainability.

Phaltan, located in the Satara district of Maharashtra, is steeped in historical and cultural significance. Once a feudatory to the Chhatrapati’s of Satara, it later gained prominence as a princely state under British rule. The town is home to notable religious landmarks such as the Shri Ram Temple and Jabareshwar Mandir, known for its beautiful stone carvings. Additionally, Phaltan’s proximity to attractions like Ajinkyatara Fort, Fratelli & Four Seasons Vineyards, and the Valley of Flowers at Kas Pathar enhances its appeal to both cultural tourists and leisure travelers, including wine enthusiasts.

The Pride Elite Hotel Phaltan is set on a sprawling 6-acre property, offering 71 deluxe rooms and 4 suites. Each room is designed to provide modern comforts in a tranquil environment. Guests can indulge in a variety of amenities, including a vibrant multi-cuisine restaurant, a contemporary bar, and 24-hour in-room dining. For recreation, the hotel features both indoor and outdoor facilities, a fully equipped gym, and a treatment room for relaxation. The state-of-the-art industrial kitchen is equipped to cater to large-scale events, serving between 3,000 to 5,000 meals per day, making it an ideal venue for corporate events and gatherings.

To cater to the needs of business travelers, the hotel offers a 15-person boardroom with video conferencing capabilities. The banqueting space, which accommodates between 70 to 150 guests, is perfect for conferences, weddings, and social gatherings. The scenic outdoor lawns provide an idyllic setting for weddings and large events, blending natural beauty with modern amenities for a memorable experience.

Beyond the business facilities, Pride Elite Hotel Phaltan offers guests a chance to immerse themselves in rustic, authentic experiences. Guests can participate in traditional cooking classes, witness agricultural activities such as sugarcane processing, enjoy bullock cart rides, or sip masala chai under a mango tree. For the more adventurous, horse riding and sampling local delicacies like zunka bhakar add to the culturally immersive experiences available at the hotel.

Commenting on the launch, Atul Upadhyay, Executive Vice President of Pride Hotels Group, stated, “With the opening of our third property in Maharashtra, we remain dedicated to our ambitious goal of operating 133 hotels by 2033. The Pride Elite Hotel Phaltan represents our commitment to providing unique and enriching experiences through distinctive architecture, world-class culinary offerings, and thoughtfully curated amenities. We are excited to officially launch the hotel in October 2024. The resilience of our brand and the strength of our teams continue to drive our growth, supported by a robust pipeline of future hotels.”

The Pride Elite Hotel Phaltan is poised to become a key destination for both business and leisure travelers, offering an ideal blend of comfort, luxury, and authentic experiences, all in the heart of Maharashtra’s culturally rich region.

TreeHouse Hotels & Resorts Expands Footprint in Karnataka with Second Property in Hubli

National, India – September 2024 – TreeHouse Hotels & Resorts, a leading hospitality chain owned by Karma Hospitality LLP, is delighted to announce the signing of a new hotel in the vibrant city of Hubli, Karnataka. This marks the brand's second property in the state, reinforcing its commitment to offering exceptional hospitality experiences across India.

Strategically located in the heart of Hubli, TreeHouse Vedanta Pride is a contemporary 56-room hotel designed to cater to both business and leisure travelers. The property boasts banquet halls, a well-equipped conference room, and an all-day dining restaurant, making it an ideal choice for corporate stays, events, meetings, and social gatherings.

Nestled amidst the bustling city, TreeHouse Vedanta Pride Hubli offers a comfortable and convenient stay. Each room is thoughtfully designed to provide modern amenities and ensure a restful night's sleep. The hotel's restaurant serves a delectable range of cuisines, catering to diverse tastes and preferences.

"We are thrilled to expand our presence in Karnataka with TreeHouse Vendata Pride Hubli," said Jayant Singh, Managing Partner, TreeHouse Hotels & Resorts. "Hubli's thriving business environment and rich cultural heritage make it an attractive destination for leisure travelers. We are confident that our new property will offer a memorable experience for guests seeking a blend of comfort, convenience, and exceptional service Dil-Se which is one our core values."

Mr. Ravindra Hulkoti,  Chairman & Managing Director of the hotel mentioned that he is delighted to partner with one the best upcoming hotel chain in the country and glad to bring the unique offerings of the TreeHouse brand to the city of Hubli. We are sure that together with TreeHouse Hotels & Resorts we will offer great value and experience to our guests in the city. 

TreeHouse Vedanta Pride, Hubli is scheduled to open its doors in November 2024. The hotel is poised to become a prominent landmark in the city, offering a haven of comfort & unique service concept of “Dil-Se” hospitality.

About Treehouse Hotels & Resorts:

TreeHouse Hotels, Resorts, Villas and Apartments (Karma Hospitality LLP) stands as a premier hotel management firm which manages, leases, and franchises hotels across key destinations in India while experiencing rapid expansion.  The company operates hotels under the brand name Th.e Luxury Villa Collection, Treehouse Exotic, Treehouse and Nest by Treehouse to cater to all segments of the business.  It has developed strong technology, operations, marketing, sales, digital and distribution systems to support its entire network of Hotels, Resorts, Villas, and Apartments in India to maximise the returns for all its stakeholders. It is a “Made In India'' brand focused to cater to the ever-growing demand of the domestic traveler be it for business, leisure, meetings, events, or weddings. It has a strong senior leadership team from the hospitality industry with a combined experience of over 100+ years.

Ingredient Ideology | Catching Up With Cashews: The Wondernut By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Cashew Nuts come from fruit producing trees, the fruit also known as cashew apple which resembles a bell pepper is what is called a false fruit, a fascinating sight of nature and a master of deception the real fruit dangles from the bottom of the cashew apple guarding within it a single seed known to us a cashewnuts which is commonly considered a snack nut eaten on its own and used in recipes or processed into cashew cheese or cashew butter as well for vegan cooking. 

In its raw form the cashew kernel is soft, white and meaty, when roasted it enhances its taste and color. Among various varieties like almonds and hazelnuts, cashewnuts enjoys a topmost position and it is hard to resist as a snack at all important social functions especially in the west. It is also believed that around four centuries ago the adventurous Portuguese came sailing down the indian coast and brought along the priceless tree and nut called cashew also known as the wonder nut of the world.

Let us check out a few health benefits of the wonder cashewnuts:

• Cashew is known as an energising food and is also high in dietary fiber.

• Cashew is also a good source of minerals and proteins.

• Cashew is zero cholesterol nut and is healthy for us.

• Cashew is high in levels of anti-oxidants.

• Cashew helps maintain healthy gums and teeth.

• Cashewnuts has a high copper content and is vital in energy production.

• Cashews are heart friendly food though must be consumed in moderation.

Uses of Cashewnuts in Cooking & Baking:

• Cashews have been popularly served plain, with the skin on, roasted, salted and even fried and spiced as a snack.

• Cashews are a great thickening agent in our indian curries and gravy recipes.

• Cashewnuts go well into our sweets, mithai like Kaju katri and Kaju burfi, also puddings, pies, tarts and muffins too.

• Cashews are good to use as a garnish for our indian sweets like phirni, kheer, basundi etc.

• Cashews in biscuits, cookies, chocolates and milkshakes, smoothies and health power drinks also work well.

• Cashewnuts have also been a part of stuffing and fillings for cutlets, samosas, Kachories and many savoury dishes including being added into biryanis and pulao’s.

Here are a few Interesting and Yummy Recipes with Cashewnuts!

Recipe-1] PEPPERY CASHEW STIR FRY

Ingredients

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2 slit

Red chilies- 2 slit

Red capsicums-1/2 no cubes

Green capsicum-1/2 no cubes

Spring onions- 3-4 sliced

Lemon grass- 4-5 pieces’ cut

Fresh basil leaves- 5-6 no

Salt and crushed black pepper to taste

Water/veg stock-1 cup

Cottage cheese/ tofu- 150 gms cubes

Cashews-1/2 cup fried

Soy sauce- 1 tsp

Red chili sauce- 2 tsp

Tomato ketchup- 2 tsp

Corn flour and water solution- 2 tbsp. to thicken up.

Spring onion greens- 2 tbsp. for garnish.

Toasted white sesame seeds- 2 tsp for garnish.

Method:

1. Heat oil in a pan, saute the garlic, ginger, chilies and lemon grass for a few seconds, add in the sliced spring onions and cook for 1 min.

2. Add in the sauces, seasonings and capsicums and allow to cook for 3-4 mins, now add the corn flour and water solution and thicken up the gravy to medium or semi-dry if serving as a starter.

3.Finally add in the cubes of cottage cheese/tofu and fried cashews and mix well, simmer for 3-4 mins and serve hot garnished with spring onion greens and toasted white sesame seeds.

Recipe-2] HEALTHY WHOLESOME CASHEW BROTH

Ingredients

Oil- 2 tsp

Cumin seeds- ½ tsp

Cloves-3-4 no

Curry leaves-5-6 no

Garlic-1 tsp sliced

Ginger- 2 tsp shredded

Green chilies-2 no slit

Red chilies- 2 no sliced

Onion-1/2 chopped

Cashew paste-2 tbsp.

Cashews- ¼ cup

Carrots-1/2 no cubes

French beans- 3-4 no cut into pieces

Cauliflower- 4-5 florets

Mushrooms- 4-5 cut 1x2 

Salt and crushed black pepper to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Chili flakes-1/2 tsp

Water/veg stock-2 -3 cups

Corn flour and water solution- 2- 3 tbsp.

Coconut milk- 1 and a half cup

Chopped coriander- 2 tbsp.

Roasted crushed peanuts-2 tbsp.

Lime juice- 2 tsp

Method:

1. Heat oil in a pan, add in the cloves, cumin seeds, garlic, ginger and chilies, onions and give it a light saute. 

2. Add in the assorted vegetables of your choice or as listed above and add in the powdered spices, salt and pepper and add water or vegetable stock and allow to boil and then simmer for 10-12 mins.

3. Now add in the cashew paste and coconut milk and some chopped coriander leaves and allow to simmer further for 4-5 mins or until all vegetables are cooked just to the crunch.

4. Slightly thicken the soup if desired with a little cornflour water solution or else enjoy it as a nice light broth with bits and pieces of veggies and richness of cashew and mild coconut flavor.

5. Lastly, garnish the soup with fresh herbs, fried or toasted cashews, chili flakes, fried onions, fried garlic cloves, add in a splash of fresh lime juice just before serving the cuppa soup.

Recipe- 3] CASHEW CORN FRIED RICE

Ingredients

Boiled white/brown rice- 2 cups

Oil-2 tsp

Garlic-2 tsp chopped

Green chilies- 2 no slit

Spring Onions- 4-5 no chopped

Boiled sweet corn- 1 cup

White sesame seeds- 2 tsp

Capsicums-1/2 no chopped

French beans- 4-5 cut into 1 inch pieces.

Carrot-1/2 cut into small dices

Salt and crushed black pepper

Soy sauce- 1 tsp

Red chili sauce- 2 tsp

Green chili sauce- 2 tsp

White vinegar-1 tsp

Spring onion greens- 2 tbsp. chopped

Fried/toasted cashews- ¼ cup for the final garnish.

Method:

1. To prepare the cashew corn fried rice, heat oil in a pan add in the chilies, garlic, onions and saute them for 1 min, add in the boiled corn and all other veggies and saute them for 4-5 mins.

2. Also add in the seasonings, sauces and little water just to keep the veggies a little moist in the pan and add in the cooked rice of your choice and toasted sesame seeds and give it all a nice stir fry.

3. Cook the fried rice on a medium flame for 3-4 mins and check for taste and adjust accordingly, add in the white vinegar and spring onions, cashews towards the end and serve it hot!

Recipe-4] CASHEW COCONUT CHICKEN TRIO

Ingredients

Oil-2 tsp.

Boneless chicken cubes- 250 gms no skin.

Salt and crushed black pepper to taste

To marinate the chicken:

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Honey- 1 tsp

Salt and pepper to taste

Mixed herbs-1/2 tsp

Additional ingredients for the recipe:

Cashews- ¼ cup fried/toasted

Red capsicum-1/2 no cut into large cubes

Yellow capsicum-1/2 no cut into large cubes

White sesame seeds- 2 tsp toasted

Desiccated coconut-2 tbsp.

Garlic-2 tsp chopped

Ginger juliennes- 2 tsp

Slit red chilies- 2 no.

Lemon grass- 3-4 pieces’ cut

Fresh basil leaves- 8-10 no

Water/chicken stock-2 cups

Schezuan sauce/chutney- 2 tsp.

Tomato sauce- 2 tbsp.

Corn flour and water solution- 2 tbsp. to thicken up

Steamed white rice/ jasmine rice to serve with.

Spring onion greens/ herbs for garnish

Method:

1. Marinate the chicken cubes and keep aside for 10-15 mins.

2. Heat oil in a pan or a wok and saute the ginger, garlic, red chilies and onions, lemongrass for a minute.

3. Add in the capsicums and chicken cubes and saute them, add in the seasonings, schezuan sauce, desiccated coconut and little water or stock allow chicken to cook for 8-10 mins on a medium flame.

4. Now add in the liquid as desired to get a texture to the gravy and add corn flour water solution and thicken up the gravy to the desired consistency, add in the cashews and mix them in well.

5. Add in the herbs, greens and sesame seeds and serve the delicious cashew coconut chicken trio with a nice portion of steamed rice!

Recipe-5] KAJU INDIANA MASALA

Ingredients

Oil-2 tsp

Butter-2 tsp

Cashews-1/2 cup + ¾ cup cashews 

Red chilies- 2-3 

Onions-2 med sized

Tomatoes- 3-4 no med sized

Garlic-ginger paste- 2 tsp mix

Garam masala powder-1/2 tsp

Cumin seeds-1/2 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Turmeric powder-1/4 tsp

Salt to taste

Kasuri methi- 2 tsp

Fresh cream/malai-2 tbsp.

Coriander leaves- 2 tbsp. chopped

Milk-1/2 cup to grind

Method:

1. In a pan take 1 tsp oil and 1 tsp butter and add in the red chilies, tomatoes, onions, ½ cup cashews, ginger-garlic paste and saute it well for a few minutes until soft and tender, cool it a bit and then add ½ cup milk and grind it all to a smooth paste and keep aside.

2. Heat up 1 tsp oil and butter and add in the cumin seeds and let them splutter for a few seconds, add in the prepared paste mixture and the remaining cashews.

3. Add in the powdered spices and salt to taste along with kasuri methi, cream and mix it all up well and simmer for 5-6 mins on a low flame add ½ cup water as needed to adjust the texture of the gravy and finally serve hot garnished with fresh coriander leaves/ fried red chili/ fresh cream/nuts and seeds, serve with hot parathas, phulkas and salad/raita.

Recipe-6] CASHEW AND FOX NUT PUDDING

Ingredients

Milk- 750 ml

Ghee-1 tsp

Green cardamom/ cinnamon powder- ¼ tsp

Fox nuts/ makhanas- 1 cup

Cashew paste- 2 tbsp.

Mava- 2 tbsp. grated

Coconut milk-1/2 cup

Fried/toasted cashews- 8-10 roughly cut to add later.

Saffron- 1 pinch

Rose water- 2 tsp

Sugar/jaggery/organic coconut sugar- as desired as per taste.

Raisins-2 tsp chopped

Assorted fresh fruits- mango, pears, grapes, pomegranate seeds etc as desired for layering the sweet dish, chopped dates may also be used.

Method:

1. Prepare all the ingredients for the cashew and fox nut pudding.

2. Heat up the milk in a saucepan, add in the saffron, cardamom/cinnamon powder and mava, sweetener of your choice and stir well and cook it all for 3-4 mins.

3. Now add in the makhanas and allow them to simmer in the milk for 10-12 mins, add in the cashew paste and coconut milk as well and cook on low flame for another 4-6 mins.

4. Allow to cool and reach room temperature and add a few drops of rose water, mix and then assemble the sweet into dessert cups/bowls/pudding dishes alternating It with a later of cut fresh fruits/dates and cashews in between as well, allow to chill for 1-2 hours and serve the pudding.

Karma Lakelands Hosts Green Future Leaders Meet to Drive Sustainability

New Delhi, September 2024: In celebration of World Tourism Day, Karma Lakelands hosted its inaugural Green Future Leaders Meet, an event that brought together prominent voices in sustainability. This unique gathering united Karma Lakelands’ sustainability partners alongside renowned entrepreneurs, corporate leaders, and thought leaders committed to environmental sustainability.

The Green Future Leaders Meet offered a one-of-a-kind platform for meaningful discussions on environmental sustainability, providing participants with opportunities to engage with like-minded business leaders, gain insights into global sustainability best practices, and participate in valuable networking and immersive learning experiences.

Keynote speakers included HE Bawa Jain, President of The Centre for Responsible Leadership, Secretary General of Millennium World Peace Summit & World Council of Religious Leaders and Mr. Rajeev Peshawaria, CEO of Stewardship Asia Centre, Singapore. The event also featured Karma Lakelands’ partners, including renowned environmentalist Peepal Baba, 3R Zero Waste, Aspire Solutions, Breathe Easy, Coach Ravinder, HE Bawa Jain, Indian School of Hospitality, Moksh International School, and Mr. Dinesh Chandra. These partners, part of Karma’s Amplified Impact (AI) Initiative, aimed to accelerate the adoption of sustainability practices across various sectors.

The theme for the event, ‘Create Green Future, Now,’ was intended to inspire participants to take immediate, tangible actions over the subsequent three months, ensuring impactful progress in their sustainability journeys. Through interactive discussions, attendees gained valuable insights into becoming responsible leaders, better equipped to address today’s environmental challenges. After the insightful panel discussions, the attendees were taken for an eco tour of Karma Lakelands that included nature walks, interacting with the farm animals and getting to see the various eco initiatives undertaken at Karma. 

Speaking about the event, Mr. Ashwani Khurana, Founder & CEO of Karma Lakelands, stated, “We were thrilled to host our first-ever Green Future Leaders Meet at Karma Lakelands, as sustainability has always been at the heart of everything we do. This event marked a significant step toward uniting thought leaders to build a greener, more sustainable future. Through collaboration and collective action, we believed we could make meaningful strides in addressing the environmental challenges ahead.”

Karma Lakelands, in alignment with the Paris Agreement and national goals of net zero, has undertaken a voluntary, comprehensive assessment of its carbon footprint across energy, wastewater, and forestry sectors for the past five years. The resort aims to achieve carbon neutrality within the next four years by setting ambitious sustainability targets. 

Led by Group Captain (Prof) SN Mishra, visiting professor at TERI School of Advanced Studies and a leading climate change consultant, along with climate interns Mr. Manohar Naik and Mr. Sidharth Jain, the carbon audit and sustainability practices culminated in the report "Karma Lakelands: Accelerating Net Zero Pathways and Sustainability," unveiled during the “Green Future Leaders Meet-2024” on September 27, 2024. 

Key milestones include meeting 20% of energy needs through solar power, achieving a 30% carbon sink through a forest of over 200,000 trees, and enhancing the soil’s carbon-sequestering capabilities. These initiatives have also bolstered business growth, with a 59% revenue increase, driven by higher villa sales and guest stays. 

Karma Lakelands is set to further expand its solar capacity, enhance energy efficiency, and increase forest cover, while actively promoting community engagement and environmental stewardship as part of its journey toward net-zero emissions.

In addition to thought-provoking talks, the event featured interactive sessions, immersive experiences, and networking opportunities with key sustainability leaders. By fostering conversations on best practices and actionable solutions, Karma Lakelands aimed to solidify its position as a thought leader in eco-friendly luxury and green hospitality.

IHM Ranchi Organizes Various Competitions on "Tourism and Peace" On World Tourism Day

World Tourism Day was celebrated with great enthusiasm and a vibrant cultured programme organised on theme "Tourism and Peace" by the Institute of Hotel Management (IHM) Ranchi associated with the Department of Tourism, Government of Jharkhand at Audrey House, Ranchi.

The event was graced by the chief guest, Secretary Tourism, Sh. Manoj Kumar and other delegates included Ms. Anjali Yadav, Director Tourism, Mr. Rajeev Kumar, Deputy Director of Tourism, Mr. Gautam Mishra, So and Dr. Bhupesh Kumar, Principal, IHM Ranchi.

The program commenced with Lamp lighting by dignitaries and a unique presentation of Ganesh Vandana by the students of IHM Ranchi. The event showcased the rich tribal traditions of the state थ्रोउघ् captivating dance and music performances by various tribal communities, such as Nagpuri and Oraon Kudukh dances.

Subsequently, a panel discussion on "Sustainable Resources, Authenticity, and the Role of Indigenous ingredients of Jharkhand" highlighted the need to showcase Jharkhand's unique cuisine globally, emphasizing the importance of indigenous materials and the respect and preservation of local resources. The panel included prominent chefs such as Dr. Chef Parvinder Singh Bali, Dr. Chef Saurabh Sharma, Chef Ashish Bhasin, Chef Gautam Chaudhary, and Chef Nitin Shinde. Chef Bali expressed that a dish acts as a state’s identity and emphasized the superiority of Jharkhand's ingredients in terms of health. Chef Bhasin expressed the importance of promoting local cuisine internationally and the necessity of reviving lost dishes with patience and support. Chef Shinde advocated for incorporating local dishes into restaurant operations, while Chef Saurabh discussed the use of root vegetables like Madua, Khukadi and Kudrum and local millets "Madua" to elevate Jharkhand’s culinary offerings. Chef Bali told that people should adopt the authentic plating of Jharkhandi cuisine.

Following this, the Chief Guest inaugurated the Tourist Trade Registration Portal, Launched Adventure Tourism Safety Guidelines, released the book "Beyond the Forest," and unveiled the research journal "Palash: A Journal of Hospitality and Tourism Service Management" published by IHM Ranchi.

The event included engaging activites such as cultural performances and Various competitions were held to celebrate World Tourism Day, including a painting competition, quiz competition, photography competition, and chef competition which attracted significant participation from students and youth. In the painting competition, Anshu Sharma secured first place, followed by Rishika and Manya. In the quiz competition, Aarb Singh came in first, Atharv Kumar and Shuvajeet took second place, and Ameya Devarshi placed third. In the chef competition, which evaluated authenticity, presentation, plating, and correct use of ingredients, Tushar Prem and Satyam Kumar were awarded first place, followed by Jia Ranjan and Manisha Kujur in second, and MD Abdul and Amit Kumar in third. Consolation prizes were given to Anisha Kerketta and Ankit Kumar. Media influencers who play a vital role in promotion and development of tourism and showcased its umlimited possibilities to the world were also honored.

Secretary of Tourism Mr. Manoj Kumar congratulated everyone on World Tourism Day and addressed the importance of tourism activities in the state.

Director tourism, Ms. Anjali Yadav commended the initiative for promoting the State's unique cultural and culinary heritage. Also, she said that Jharkhand's diverse tribal communities are A treausre trove of traditions and Art. It's our responsibility to preserve and promote the legacy.

Dr. Bhupesh Kumar, Principal, IHM Ranchi congratulated everyone on World Tourism Day, urging them to understand the significance of tourism and its social, cultural, and economic impacts, and to contribute towards making it safe and sustainable. He emphasized that this year's theme, "Tourism and Sustainability," requires us to preserve our resources for future generations while protecting natural sites, cultural heritage, and local communities.

Following this, IHM Ranchi invited renowned chefs from across the country, including Vijay Kumar Shahi, Nishant Chaube, Adit Grover, Simran Singh Thapar, and Sandeep Pandey, for a "Live cooking show" featuring local dishes made from traditional ingredients.

During the event, various speakers including Ms. Debika Mandal, Assistant Manager of Jharkhand Tourism, Dr. Sudarsha Yadav, Professor of Mass Communication at Central University of Jharkhand, Dr. Manisha Oraon, Co-founder of The Open Field Farms and Camp Tribe Jharkhand, and Dr. Bhupesh Kumar presented their ideas on "Tourism Development and Related Areas."

The event concluded with a vote of thanks by Mr. Alok Aswal, Head of IHM Ranchi.

99 Pancakes Opens 5 New Outlets; Eyes Gujarat Market for Further Expansion

Mumbai, September 2024: 99 Pancakes, India’s premier QSR chain specializing in a wide array of delicious pancakes, proudly announces the successful opening of its latest outlets in Aurangabad and Panvel in Maharashtra, Ahmedabad, Anand and Chiplun in Gujarat. These latest additions is part of the brand's ongoing expansion across India.

Founded on the pillars of quality, innovation, and exceptional customer service, 99 Pancakes has swiftly become a beloved destination for sweet tooth lovers, offering a unique and satisfying dining experience. Known for its diverse menu of sweet and savory pancakes, the chain caters to all preferences, with gluten-free and vegan options available as well.

Every 99 Pancakes location features the brand’s signature menu, along with a variety of beverages, from gourmet coffees to fresh juices, ensuring a delightful and well-rounded experience.

"Our mission is to offer our customers a tasteful delight with every visit, and we are thrilled to bring our passion for pancakes to Aurangabad, Ahmedabad, Anand, Chiplun, and Panvel as well", said Vikesh Shah, Founder of 99 Pancakes. "We look forward to continuing our tradition of serving delicious pancakes in a warm and inviting atmosphere" added Vikesh.

Sarfaraz Sheikh, COO of 99 Pancakes, also shared his excitement, "We are happy to introduce our new outlets to these locations. Our goal has always been to create a welcoming space where families and friends can enjoy our innovative pancake creations. We aim to expand to other cities of India, focusing Gujarat market in the next phase and eventually becoming a household name”.

With its continued growth, 99 Pancakes remains dedicated to maintaining the high standards of quality and customer satisfaction that have made it a standout in the competitive food service industry. Each outlet offers a cozy ambiance, perfect for families, friends, or anyone looking to enjoy a delicious meal.

With over 48 stores in 16 cities across the country, 99 Pancakes is delivering delightful pancake experiences to everyone.